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White Chocolate-Raspberry Heart Cheesecake

Jan 2, 2012

Charles Schiller

This cheesecake only proves that raspberry goes with any kind of chocolate—including white. The homemade raspberry sauce is swirled on top of a white chocolate-flavored cheesecake in a chocolate graham cracker crust.

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Cal/Serv:
333

Yields:
16

Prep Time:
0
hours
45
mins

Total Time:
2
hours
15
mins

Ingredients

Raspberry Sauce

1
bag frozen raspberries

c.
sugar

2
tsp.
cornstarch mixed with 1 Tbsp water

Crust

12
to 15 whole chocolate graham crackers

1/2
stick cold butter

Filling

3
bricks 1/3-less-fat cream cheese (Neufchâtel)

1/4
c.
sugar

1
tbsp.
cornstarch

3
large eggs

c.
reduced-fat sour cream

1 1/2
tsp.
vanilla extract

8
oz.
white baking chocolate

Decorations: raspberries and small mint sprigs

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Directions

Sauce: Press raspberries with a rubber spatula through a fine strainer set over a small saucepan; discard pulp and seeds. Stir in sugar. Heat over medium heat until sugar dissolves. Stir cornstarch mixture into raspberry mixture and bring to a boil, stirring just until thickened. Cool.

Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed, scraping down sides occasionally, until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla, then white chocolate until blended. Pour into crust.

To decorate: Starting 1 in. from edge of pan, using photo as a guide, drop 12 evenly spaced 1/2-in. round puddles of raspberry sauce in a circle on cake batter. Make a second circle of 1/4-in. puddles 1 in. from first circle and a third ring of very small puddles 1 in. from second circle. Starting with outer circle, pull tip of a toothpick through each puddle to form hearts. Pull pick through puddles in second circle in opposite direction. Repeat direction used in first circle in inside ring of puddles.

Carefully run a thin knife around edge of pan to release cake. Remove pan sides; place cake on a serving plate. Place in cake keeper or cover with a bowl or pot. Refrigerate at least 4 hours.

About 1 hour before serving: Remove cake and sauce to room temperature. Garnish cake with raspberries and mint sprigs. Serve with the sauce.

Tips & Techniques

Can be completed up to 4-days ahead. Refrigerate covered.

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